Grilled Chicken with Truffled Wild Mushrooms Over Whipped Cannellini Beans

Whew! That title is a mouthful....but damn if this dinner wasn't totally delicious. For real.

Perhaps I should preface this post with the fact that the next couple of recipes were lifted off of other people's blogs. Not necessarily out of laziness or lack of creativity lately, but I have so many scrumptious recipes bookmarked, I figured I had better start making some of them before my Google Reader explodes. This recipe, taken from the aptly titled blog Other People's Food. I had it starred in the reader forever, wondering when the right time would be to spring whipped white beans on the hubby. But since he's such a fan of the mashed cauliflower, I figured now would be good.

One of the best things about this meal is the whipped beans. I am already dreaming up variations with different spices and herbs to keep this in our regular rotation of side dishes. Also, it could easily turn into a vegetarian dinner - without the chicken of course. Speaking of chicken, it was prepared very simply. I seasoned chicken tenders with salt, pepper, and garlic powder and grilled on my grill pan while the beans were simmering.

Truffled Wild Mushrooms Over Whipped White Beans

(Source: http://www.vegetariantimes.com/document/575)

2 tsp. olive oil, divided

1 medium leek, white and pale green parts chopped (about 1/2 cup)

2 15-oz. cans cannellini beans, rinsed and drained

1/2 cup low-sodium vegetable broth

2 cloves garlic, minced (about 2 tsp.)

2 tsp. chopped fresh thyme

1 lb. wild mushrooms, halved

1/4 cup chopped fresh parsley

2 tsp. truffle oil

Heat 1 tsp. oil in large skillet over medium heat. Add leek and sauté 2 minutes. Stir in beans, broth, garlic and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor and blend until creamy and smooth. Return to skillet, cover and keep warm.

Heat remaining 1 tsp. oil in medium skillet over high heat. Add mushrooms and sauté 8 minutes, or until soft and brown. Season with salt and pepper, and stir in parsley.

Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp. truffle oil, and serve.

PER SERVING: 299 CAL; 15G PROT; 7G TOTAL FAT (1G SAT. FAT); 46G CARB; 0MG CHOL; 691MG SOD; 17G FIBER; 2G SUGARS